Tomato, Onion, and Roasted Lemon Salad

Annacia *

By
@Annacia

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sweet tart.


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Serves:

6

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1
lemon, halved lengthwise, thinly sliced, seeds removed
1 Tbsp
thinly sliced fresh sage leaves
1 tsp
sugar
2 Tbsp
olive oil, divided
1 Tbsp
pomegranate molasses
1/2 tsp
ground allspice
kosher salt, freshly ground pepper
1 1/2 lb
mixed small tomatoes, such as sun gold, cherry, or heirloom, halved
1/2
small red onion, thinly sliced
1/4 c
fresh flat-leaf parsely leaves with tender stems
1/4 c
fresh mint leaves, torn if large
1/4 c
microgreens (optional)

Directions Step-By-Step

1
Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
2
Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
3
Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Other Tag: Quick & Easy